Wingin’ It! By Tom Poljak Legend Has It… One evening in 1964, Teressa Bellissimo, the owner of the Anchor Bar in Buffalo, NY, was asked by her son, Dominic, to prepare something special for a group of his friends as he tended bar for them. Just around midnight, Teressa brought out two plates that filled the room with a delectable new aroma. The plates were filled with chicken wings flavored with a secret sauce, and served with celery and blue cheese to tame the heat. Her new concoction became an instant success. Before the 1960’s, chicken wings were considered nothing more than parts to be used for chicken stock. As the popularity of chicken grew, along with the advent of modern refrigeration, consumers began demanding their favorite parts of the chicken. At one point, breasts, thighs and legs were the only parts considered edible; everything else ended up in a stockpot. However, that one evening in 1964 at the Anchor Bar changed that forever! Thanks to the Anchor Bar, Buffalo, NY, is now known as the “Wing Capital of the World.” In fact, every July 29th the city celebrates “Chicken Wing Day.” The Anchor Bar now serves over 70,000 pounds of chicken wings monthly. When it comes to making your own chicken wings at home, use the type of wings you like the most. If you prefer the pre-breaded and pre-cooked drummettes, use them. Feel free to fry raw chicken wings or to use convenience precooked wings, whichever you prefer. When it comes to raw wings, some like the entire wing (see our Cajun Rub wings, left); others remove the tips and discard them. Still others separate the drummette and double-bone section and fry them separately. There are really no rules when it comes to cooking Buffalo-style wings—that is, except when it comes to the sauce. True “Buffalo” style is always a combination of hot pepper sauce and butter (see ours below). Enjoy! Cajun Rub 1/2 cup Paprika 3 Tbsp Cayenne Pepper 5 Tbsp Black Pepper 5 Tbsp Garlic Powder 2-1/2 Tbls Onion Powder 4 Tbsp Salt 1 Tbsp Dried Oregano 1 Tbsp Dried Thyme 1 Tbsp Sugar 1 Tbsp Brown Sugar 1 Tbsp Dry Mustard 1 Tbsp Chili Powder 1 Tbsp White Pepper 1 Tbsp Cumin Mix all ingredients well. Store in an airtight container in a cool, dark and dry place. Buffalo Chicken Wing Sauce 4 oz Butter 8 oz Franks Red Hot or Louisiana Hot Sauce 1/2 oz White Vinegar Melt butter and remove from heat. Use a whisk to incorporate the Hot Sauce and Vinegar. Once wings are done frying or baking and are thoroughly cooked, place them into a stainless steel bowl. Pour enough Buffalo Sauce into the bowl to coat the wings. Toss and mix the wings in the bowl until each piece is completely coated. That’s it! It doesn’t get simpler than that to make authentic Buffalo Chicken Wings! Spicy Chicken Fettuccini Boneless Chicken Breast (two 3-oz pieces) Cajun Seasoned Four (2 Tbsp Rub from page 60 and 2 oz flour) Mushrooms (3-4 caps quartered) Tomatoes (1 oz Chopped) Olive Oil or clarified butter to sauté chicken Heavy Cream (4 oz) Parmesan Cheese (1/2 oz) Cooked Fettuccini (8 oz) Green Scallions (for garnish) Choose chicken that is not too thick. Dip chicken in flour mixture, coat well and shake off the excess. Heat clarified butter or olive oil in a sauté pan. Once hot, place the dredged chicken into the pan. Thoroughly cook until golden brown on both sides. Add mushrooms and sauté until the mushrooms are cooked. Add tomatoes and heavy cream to the pan and let all ingredients “come together.” Remove the chicken from the pan and set aside. Over low heat, add the Parmesan cheese and cooked fettuccini to the pan. Mix until fettuccini is hot and coated with the sauce in the pan. Remove pan from the stovetop. Place noodles on a plate and top with the cooked chicken. Garnish with Parmesan cheese and scallions (if desired). “Way Too Easy” Buffalo Chicken Dip! This one is so simple and so good! 1 tsp Cajun Rub (from above) 2 tsp Flour 2 tsp Olive Oil 1 lb Chicken Breast 8 oz Cream Cheese 8 oz Velveeta Cheese 8 oz Salsa (Home Made or Convenience) 2 oz Heavy Cream Cayenne Pepper Sauce (Your Favorite) to taste Combine Cajun Rub and Flour together and mix well. Dip raw chicken into the flour mixture and coat well . Shake off the excess flour. Place Olive Oil in pan and sauté the flour covered chicken until golden brown and cooked completely. Let cool. Once cool - shred the chicken. Place shredded chicken and all other ingredients from the recipe into a microwave safe bowl. Cover and microwave on high for 5 minutes. Remove from microwave and stir. Place back into the microwave and cook on high for 3 more minutes. Remove from microwave and stir. The mixutre is ready for service. Garnish with scallions (if desired) and serve with your favorite chips. We used homemade fried pita chips.